dessert · Best in winter
Maple Walnut Tart
A pecan pie's sophisticated cousin — walnuts in a maple custard filling inside a buttery shortcrust. Using real maple syrup instead of corn syrup gives it a flavor that's less cloying and more interesting. A winter dessert that pairs beautifully with strong coffee.
Ingredients
🌱 From Your Homestead
- eggs (3)
🛒 From the Store
- walnuts (1.5 cups, toasted)
- pure maple syrup (3/4 cup)
- brown sugar (1/4 cup)
- butter (3 tbsp, melted)
- vanilla (1 tsp)
- salt (1/2 tsp)
- pie crust (1, homemade or store-bought)
- heavy cream (2 tbsp)
- bourbon (1 tbsp, optional)
How to Make It
- Gather your ingredients: eggs (3), walnuts (1.5 cups, toasted), pure maple syrup (3/4 cup), brown sugar (1/4 cup), butter (3 tbsp, melted), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: eggs (3).
- Toast the walnuts before adding them to the filling — 8 minutes at 350°F on a sheet pan. Raw walnuts taste flat and slightly bitter in a tart; toasted walnuts taste rich and warm. The difference is night and day and takes almost no effort.
- Cook for approximately 1 hr 15 min. Adjust to taste and serve 8 portions.
- Plate, enjoy, and share with your household!
More eggs from your flock?
Egg Production Guide →
Feed schedules, lighting, and seasonal management to maximize your hens' production year-round.
Love this recipe?
Get more like it in your inbox — weekly homesteading tips & recipes. Free forever. See our guides: Chickens, Egg Production, Chicken Health, April Planting, May Tasks, Summer Harvest, Preserving.
No spam. Unsubscribe anytime.
Turn Your Harvest Into Every Meal
Tended personalizes recipes to your exact homestead — your crops, your flock, your zone. Get 150+ recipes, a seasonal planner, and AI advice tailored to you.